close

Privacy guaranteed - Your email is not shared with anyone.

How do yall cook steak?

Discussion in 'Food Forum' started by 95Z71, Oct 19, 2006.

  1. 95Z71

    95Z71

    Messages:
    4
    Likes Received:
    0
    Joined:
    Sep 29, 2006
    Location:
    Mississippi
    Man i'm hungry and just thinking of a thick steak is killing me. It's on this weekend though. What do yall to season your steak with? For me, it's just salt, pepper, and garlic salt and a little olive oil before grilling?

    I've been getting my rib eyes at kroger, would it be cheaper to go a butcher?

    thanks
     
  2. citori59

    citori59 Lock Guru

    Messages:
    558
    Likes Received:
    0
    Joined:
    Apr 11, 2006
    Location:
    Altoona, Pennsylvania
    I am very partial to monteal steak seasoning. I like my steaks to be very thick cut delmonicos and I either grill or fry in a cast iron skillet till they are browned on the ouside but rare, and I mean rare, on the inside. I do this every Friday for lunch.
     

  3. MrsKitty

    MrsKitty

    Messages:
    18,802
    Likes Received:
    31
    Joined:
    Mar 23, 2003
    Location:
    >^..^<
    When I cut my steak, if it doesn't bleed, it is overcooked ;)
     
  4. noway

    noway

    Messages:
    8,735
    Likes Received:
    7
    Joined:
    Dec 14, 2000
    Location:
    Davie "Cowboy" , FL
    if I cut my steak and it bleeds than it's under cook ;)

    orginal poster

    See the problems is you have 10000 ways to cook and season a steak. Your best way is deep down inside of you.


    How did the last steak you cook and like how was it cook? how was it marinade? what type of seasonings and finish sauce? blood red or pink or no pink inside ?

    Once you know YOUR style cooking it is the fun and easy part and then eating it ;)


    As far as the butcher YOU need to go and talk to them personally and look at the prices compare the meats, try a few for taste and quality. I can't guess how much the butcher would be compared to your Kroger store, but in my personal experience the butcher is more BUT you get better selections , better cuts and the meat can be tailored to YOU.

    In my home state of TX we have small meat markets ran by old school germans and their prices cometime are better than the grocery store. Also you can get various things the main store might not have or run out of quick.

    i.e

    cow tongue
    cow foot
    goat head
    ox tail
    hand trimmed pork shoulders
    various aged angus and or other meats
     
  5. lethal tupperwa

    lethal tupperwa

    Messages:
    9,496
    Likes Received:
    1,665
    Joined:
    Aug 20, 2002
    Location:
    Virginia
    It is not able to Heal:supergrin:
     
  6. MrsKitty

    MrsKitty

    Messages:
    18,802
    Likes Received:
    31
    Joined:
    Mar 23, 2003
    Location:
    >^..^<
    Mooooooooooooooo :supergrin:
     
  7. SomeGuyInAHat

    SomeGuyInAHat

    Messages:
    928
    Likes Received:
    0
    Joined:
    May 18, 2001
    Location:
    Melanomaville
    I start with a nice 16 oz New York. I take a steak knife and make a series of shallow slashes about 1" apart against the grain of the meat (the short way) on both sides. I then cover both sides of the steak in worchestershire sauce and the aformentioned Montreal steak seasoning. The steak then goes back in the fridge while I heat up the grill.

    I fire up the grill on high and let it run for about 10 minutes. I put the steak(s) on for one minute each side (to sear the outside of the steak), and then 6 minutes on low each side.

    Turns out perfectly every time.
     
  8. lethal tupperwa

    lethal tupperwa

    Messages:
    9,496
    Likes Received:
    1,665
    Joined:
    Aug 20, 2002
    Location:
    Virginia
    It has PARTIALY HYDROGENATED OIL in it.

    That's why I put it back on the shelf.
     
  9. PDogSniper

    PDogSniper

    Messages:
    850
    Likes Received:
    0
    Joined:
    Dec 29, 2000
    Location:
    Southwest Michigan
    A good steak cooked over coals or wood doesn't need any seasoning... Cook it straight up and if you really have to add some salt while it's on your plate...
     
  10. jawjaboy

    jawjaboy Casual lead ho

    Messages:
    2,367
    Likes Received:
    1
    Joined:
    Mar 1, 2002
    Location:
    RFD South Georgia
    That mess'll kill ya!
     
  11. 10-32

    10-32 Here, hold this

    Messages:
    581
    Likes Received:
    0
    Joined:
    Dec 16, 2005
    Location:
    Under the radar
    Porterhouse from the local butcher. 1.5-2 inch cut.

    Add heat. (but not too much, it should still be a bit bloody when done),

    A bit of pepper.

    Fresh sauteed mushrooms and onions over top are optional, but delicious.



    :eat:
     
  12. MrsKitty

    MrsKitty

    Messages:
    18,802
    Likes Received:
    31
    Joined:
    Mar 23, 2003
    Location:
    >^..^<
    You want to start a thread where this stuff lurks? You seem to be right on top of it :supergrin:

    If you start it, I will sticky it! :wavey:

    Seriously, I don't use preblend mixes outside of the traditional Italian seasoning and the Mexican chili-lime/lemon -salt blends so I never encounter the oils in what I use.

    On the other hand, I could write a book on the foods and additives that can trigger migraines and aggravates certian types of arthritis :sad:
     
  13. Tennessee Slim

    Tennessee Slim Señor Member CLM

    Messages:
    4,413
    Likes Received:
    0
    Joined:
    Apr 14, 2004
    Location:
    Mucus City, USA
    It's not for nothing they call it red meat.

    They make girlie drinks because wimmin and other unmanly types prefer not to taste the likker. Likewise with any level of cooking that doesn’t include the word “rare”.

    Medium and beyond, the meat tastes less like the cow and more like whatever it was cooked over. Buy quality meat and don't overcook it. I’d sooner have a good burger -- also (un)cooked rare -- than a mediocre cut of steak.

    Waitress:
    “Would you like steak sauce with that?”

    Tennessee Slim:
    “Let’s hope not.”
     
  14. lethal tupperwa

    lethal tupperwa

    Messages:
    9,496
    Likes Received:
    1,665
    Joined:
    Aug 20, 2002
    Location:
    Virginia
    When they are glowing and have that white ash all over, fan off the loosest ash.

    Use cheap yellow mustard and smear it on thick on both sides of your steak.

    Now plop it Right on the coals, that's right no grate right on the coals.

    Give it 3 or 4 minutes (depending on the thickness more for thicker ones)and flip it over and do the other side.
     
  15. lwt210

    lwt210

    Messages:
    1,933
    Likes Received:
    1
    Joined:
    Nov 28, 2001
    Location:
    Alabama
    We use a bourbon basting sauce that has butter, lemon/lemon juice, minced onion, s&p, hot sauce, and Kikoman's soy. Oh yeah, and bourbon.

    Fire is usually always hardwood lump with some JD smoking chips.

    Good on chops too. Make you slap yo mamma.

    Has ruined me for getting steaks at restaurants.
     
  16. Mighty HD

    Mighty HD Got Wax?

    Messages:
    193
    Likes Received:
    0
    Joined:
    Sep 19, 2005
    Location:
    Earth
    Get a nice 2" Fillet' that has a mix of seasoning. Cook well done with mesquite smoke. The-Best.
     
  17. Trebuchet

    Trebuchet Sláinte !

    Messages:
    1,098
    Likes Received:
    0
    Joined:
    Apr 30, 2004
    2" thick tenderloin
    no seasoning
    5 minutes on each side
    let it rest for 5 more minutes
    Salt and pepper to taste

    Pretty much the same for ribeyes.
     
  18. ateamer

    ateamer NRA4EVR

    Messages:
    9,729
    Likes Received:
    2,856
    Joined:
    Jun 20, 2001
    Location:
    In the hallway - it's on cuz!
    Nice thick bone-in ribeye, medium-rare, cooked on the gas grill, with a good, healthy dark beer while it cooks. Lots of salt after it sits for a couple minutes. One of these days I'm going to get a charcoal grill.
     
  19. Singlemalt

    Singlemalt In the rough

    Messages:
    870
    Likes Received:
    61
    Joined:
    Apr 6, 2004
    Pan and love it for sure. Get a crust on the outside and RARE on the inside.
     
  20. HalfMoon

    HalfMoon

    Messages:
    33
    Likes Received:
    0
    Joined:
    Oct 4, 2005
    Location:
    USA
    First, you need to weigh it. ;)

    [​IMG]

    Then add a little Sea Salt, Pepper, and some Garlic then grill.

    Angus bone-in Ribeye, rare:

    [​IMG]